4 boneless chicken breasts, deskinned
1/4 cup low-fat salad dressing
1 (10 oz) pkg frozen corn, thawed
1 red bell pepper, chopped
1 large tomato, cut into chunks
1/2 cup salsa
4-6 large lettuce leaves

Chicken Salad Wrap-Ups

1. In a medium bowl, combine the chicken breasts with salad dressing. Let the chicken marinate in the refrigerator for at least 30 minutes.
2. Grill the chicken breasts until done for 4-6 minutes per side. Slice the chicken breasts diagonally into thin strips or cubes
3. Combine corn, red bell pepper, tomato, salsa in a medium bowl and toss with the grilled chicken. Divide this mixture into 4-6 portions.
4. Place the lettuce leaves on a surface and spoon 1 portion of chicken salad on each lettuce leaf.
5. Roll the lettuce leaf, as if it is a tortilla, around the chicken salad and eat like a burrito. Or you can place the chicken salad in the center of the lettuce leaves, fold the lettuce sides up towards the center to form a bundle, and tie each bundle closed with a blanched scallion.